Category Archives: Featured Recipe

This applesauce recipe is perfect for a few or for a whole class of hungry children! It’s easy to make and it’s delicious!

E-Z ApplesauceSubmitted by Erica Bohannon

Ingredients:1 whole apple, sliced and peeled
1 t cinnamon

Directions:Cut apple into smaller squares and place in a microwave safe bowl. Microwave for about one minute, or until apple becomes soft. Allow to cool for a few minutes and then let the children squish the apples with the cinnamon together with a spoon. Once the cinnamon is incorporated, allow the applesauce to cool for a few minutes in the refrigerator. Enjoy!

Directions:Mix all ingredients together in a bowl and place in a greased 9×9″ pan. Bake at 350*F for 15-20 minutes. Let cool and cut into 2 inch squares. Individually wrap and store in an airtight container in the refrigerator.

Directions:
Rinse berries and gently pad dry. If using strawberries, cut them in half. Raspberries and blueberries can be left whole. Put a berry on a toothpick and dip in yogurt. Place dipped berry on a wax paper lined cookie sheet. Freeze until yogurt is solid.

Directions:Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add only 1 tablespoon of the grapeseed oil and swirl to coat pan. Add the eggs and stir quickly, until just cooked, about 30 seconds. Remove the eggs and set aside on a plate. Wipe the wok out and then heat another tablespoon of the grapeseed oil in the wok over medium-high heat. Add the vegetables and cook, stirring constantly, for about one minute. Add in the rice and fry for another two minutes or until heated through. Drizzle with the remaining tablespoon of grapeseed oil. Add the soy sauce and sesame oil and continue to stir fry for one minute. Stir in the eggs and serve.

Directions:
Preheat oven to 350 degrees Fahrenheit. Using an electric mixer at medium speed, combine eggs, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda in a separate bowl. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 9×13″ baking pan. Bake 30 minutes or until a toothpick in the cneter comes out clean. Let cool completely before frosting. To make icing, combine the cream cheese and butter and beat until smooth with an electric mixer. Add the sugar and mix at a low speed until combined. Stir in vanilla and mix again. Spread over the top of the baked pumpkin mixture. Cut into bars and serve.